4 Low-Cost Ways to Make Your Restaurant More Earth Friendly

Written by Jeff Stone, CEO of Compeat, for Fast Casual In an industry where costs are high and margins are low, the idea of “going green” can seem like an unrealistic objective. However, there are smaller day-to-day activities that restaurant … Continued

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Navigating Workforce Shortages in the Restaurant Industry

Written by Paul Dodd for Restaurant Dive The current level of competition within the restaurant industry is unprecedented.  According to the Deloitte 2018 Travel and Hospitality Industry Outlook report, “There are now more than 620,000 eating and drinking establishments across the United … Continued

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See what’s new at Compeat at RLC in Booth #333.

The Restaurant Leadership Conference (RLC) is being held April 7 – 10, 2019, at the JW Phoenix Desert Ridge in Phoenix, Arizona.  RLC is attended each year by 2,000 of the most progressive and influential professionals in the industry. Representing … Continued

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Four Steps to Happy Hour Success

Happy Hour

For most full-service restaurants, between 20-30% of their revenue can be attributed to alcohol sales.  Margins on alcohol sales run quite high, really increasing your bottom line.  So, what if there are untapped sales out there for you to capture? … Continued

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